As an in-house manufacturer, you might not have heard about us before, but actually, we’ve been making kitchen knives over 28 years and delivering our products to the customers directly without middlemen. That’s why you are going to enjoy the premium materials and superior craftsmanship even at a lower price compared to our competitors in the same level.

Usually, Klaus Meyer knives will last for a very long time, even decades, under proper usage. All our knives adopt premium carbon stainless steel and go through special oil-quenched process (Cooling the blade in oil instead of air cooling), which enhances the edge retention and corrosion-resistance of the blades.

Tri-ply steel refers to a three-layer steel structure, with two outer layers made of stainless steel with good rust resistance and a middle layer made of martensitic high-chromium steel. The irregular blade pattern on the Tri-ply steel blade is a normal phenomenon. The main advantages of this material include improved overall rust resistance and blade hardness, achieving a hardness of 57-59HRC, and enhancing the sharpness of the cutting edge.

Damascus steel is a specially processed material with multiple layers on the surface after a series of treatments, featuring aesthetically pleasing patterns such as water waves or ladder-like designs. After processing, it has a hardness of 58-60HRC, and it is known for its great sharpness.

A full-tang core means that the blade and the handle are integrated without welding. Full-tang core knives have better balance between the front and rear ends, making them less prone to breakage during use.

They increase aesthetics and help balance the weight between the blade and the handle, providing a better user experience.

Higher hardness indicates greater sharpness of the blade. Typical knife hardness levels in the market range from 48-52HRC, 52-54HRC, 54-56HRC, 56-58HRC, and special materials can go up to 58-62HRC.

The edge angle refers to the slope of the cutting edge, which is essentially the two-dimensional angle (taper). The smaller the angle, the higher the sharpness, but the drawback is that if the edge is too thin, it may not be suitable for cutting hard materials like bones. The most ideal edge angle (either side) is 15-17°.

Oil quenching heat treatment (Oil hardening) involves heating the knife and then rapidly cooling it in oil. The advantages of this process include preventing prolonged exposure to air, which controls the formation of surface oxidation layers. Oil quenching also results in higher hardness (1-2HRC higher) compared to air cooling in the same temperature range. The oil used in the quenching process covers the blade surface, preventing oxidation and resulting in better toughness and rust resistance compared to conventional heat treatment.

Some series are compatible with dishwasher, which will be introduced in the features bar particularly. However, we suggest you clean the knives by hand that makes the blades more durable and less likely to bend due to the heat from the dishwasher.